Make-Ahead Oven-Roasted Pulled Pork

Pulled pork isn’t just for barbecue sandwiches. Keep this freezer-friendly little piggy on hand to make your weeknight dinners doable and delicious!

Ingredients

4

to 6 lb boneless pork shoulder roast (Boston butt)

20

cloves garlic, peeled

1/4

cup olive oil

2

teaspoons salt

2

teaspoons pepper

Directions

1Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.

3Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.

Tips

We recommended freezing in 2-cup portions, but make it work for you by packaging in whatever size portion you need to feed your family for one meal.

We tested this recipe with 5-lb pork shoulders. If your shoulder is much smaller or larger, adjust salt and cook time accordingly.